HOW TO MAKE SMOKED CHICKEN IN OVEN RECIPES
HICKORY SMOKED CHICKEN WINGS RECIPE | ALLRECIPES
Tender hickory-smoked chicken wings without the wait.
Provided by How To Smoke
Categories Meat and Poultry Chicken Wings
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken wings on a baking sheet.
- Bake in the preheated oven for 1 hour.
- Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
- Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
- Transfer smoked wings to a large bowl and toss with barbeque sauce.
Nutrition Facts : Calories 320.7 calories, CarbohydrateContent 31.7 g, CholesterolContent 53 mg, FatContent 13.2 g, FiberContent 1.1 g, ProteinContent 17.5 g, SaturatedFatContent 3.6 g, SodiumContent 1044.2 mg, SugarContent 22.2 g
SMOKED CHICKEN BREASTS RECIPE | ALLRECIPES
This is a delicious and different way to enjoy chicken breasts, with plenty of smoky flavor! Brining the chicken before smoking allows it to stay moist and flavorful. They are a great addition to a salad, on a sandwich, or just by themselves!
Provided by Kim
Categories Side Dish Sauces and Condiments
Total Time 8 hours 5 minutes
Prep Time 5 minutes
Cook Time 4 hours 0 minutes
Yield 3 servings
Number Of Ingredients 12
Steps:
- Combine water, kosher salt, brown sugar, and apple cider vinegar in a large bowl. Stir until salt and brown sugar are dissolved. Place chicken breasts into brine, cover, and refrigerate for at least 4 hours or overnight.
- Preheat an electric smoker according to manufacturer's directions to 225 degrees F (110 degrees C) using maple wood chips.
- Remove chicken breasts from brine and rinse under cold water. Pat dry. Combine salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a bowl. Sprinkle dry rub all over chicken breasts and place skin-side up on a grill rack in the preheated smoker. Place a drip pan underneath.
- Smoke chicken breasts in the preheated smoker until chicken is no longer pink at the bone and the juices run clear, about 4 hours, adding maple wood chips as necessary to keep the smoke continuous. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 728.7 calories, CarbohydrateContent 14.9 g, CholesterolContent 344.8 mg, FatContent 14.6 g, FiberContent 0.5 g, ProteinContent 126.2 g, SaturatedFatContent 4.1 g, SodiumContent 8680.6 mg, SugarContent 13.5 g
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